Season the beef or pork with ground cumin, paprika, salt, and pepper. Heat 1 tablespoon of vegetable oil in a grill pan and cook the meat for 3-4 minutes per side until golden brown. Let it rest for a few minutes before slicing.

In a separate skillet, add 1 tablespoon of oil and heat over medium heat. Fry the sliced ripe plantains for about 3-4 minutes, or until they turn a rich golden brown. Set them aside on a paper towel to drain excess oil.

In a bowl, mix the shredded cabbage, diced tomato, diced onion, and lime juice. Season with a pinch of salt and let it sit for 5 minutes to combine the flavors.

In a small saucepan, warm the refried red beans over low heat until they’re creamy and heated through, stirring occasionally for about 5 minutes.

On each plate, start with a generous serving of cooked white rice, add the refried beans on the side, then layer the sliced grilled meat and fried plantains. Top with the cabbage salad and sprinkle crumbled queso fresco. Serve with warm corn tortillas on the side.